The food we consume can play a decisive role in the number of chronic illnesses we develop as we age, scientists warn, according to The Independent. A new study reveals that healthy dietary patterns—such as the Mediterranean diet, rich in plant-based foods, fish, and unsaturated fats—can slow the accumulation of chronic conditions, including dementia. In contrast, inflammatory diets that include processed meats and sugar may accelerate this process.

Researchers from the Karolinska Institute in Sweden examined the impact of four different diets on the health of individuals over the age of 60, tracking them over a period of 15 years. Three of the diets were classified as healthy, featuring high consumption of vegetables, fruits, whole grains, nuts, legumes, and unsaturated fats, along with low intake of sweets, red and processed meats, butter, and margarine.

The fourth dietary pattern, classified as pro-inflammatory, included high consumption of red and processed meats, refined grains, and sugary drinks, combined with low intake of vegetables, tea, and coffee.

The study involved 2,400 elderly Swedes. The frequency and composition of their diets were measured through questionnaires, and adherence to four dietary models was analyzed: the Empirical Dietary Inflammatory Index (EDII), the Alternative Healthy Eating Index (AHEI), the Alternative Mediterranean Diet (AMED), and MIND—the combined diet designed to prevent neurodegenerative diseases.

Multimorbidity, or the simultaneous presence of multiple chronic diseases, was categorized by affected organ systems: musculoskeletal, cardiovascular, and neuropsychiatric.

The results, published in the journal Nature Aging, show that individuals who adhered to healthy dietary patterns—especially AMED, AHEI, and MIND—accumulated chronic diseases more slowly. This effect was particularly strong for cardiovascular diseases and dementia, though not for musculoskeletal conditions.

Conversely, individuals following a pro-inflammatory diet had a significantly higher risk of developing chronic illnesses.

“Our findings highlight the crucial role of nutrition in the development of multimorbidity in aging populations,” said Dr. Adrian Carballo-Casla, co-author of the study and a postdoctoral researcher at the Aging Research Center at the Karolinska Institute.

The protective effects of healthy diets are likely due to reduced inflammation—a key factor in the development of age-related diseases.

The researchers plan to continue their work, aiming to identify specific dietary recommendations that have the greatest impact on longevity, as well as the age groups, gender, and social factors for which these recommendations are most effective. | BGNES